This episode features a recipe developed by Deirdre of The Fiery Vegetarian.
This week Anne walks through making a creamy coconut chickpea curry, a homemade curry simmered in coconut milk and warm spices to create a rich, flavorful sauce that’s perfect over rice, with naan, or spooned onto roasted vegetables. The dish uses chickpeas for a satisfying Meatless Monday meal and is naturally vegan, making it suitable for anyone avoiding dairy. The recipe as presented is mild, but you can easily increase the heat to suit your taste.
The full printable recipe is linked above, but if you’re planning your grocery list or checking your pantry, here’s what you’ll need:
Produce: 1 small onion, 4 garlic cloves, 1.5 inches fresh ginger, lemon for juice
Pantry & Canned Goods: 1 can coconut milk (13.5 oz / 400 mL), 2 cups cooked chickpeas, ½ tablespoon oil
Spices: ground cinnamon, ground cloves, cumin seeds, ground turmeric, ground coriander, garam masala, sugar, salt, and black pepper
Suggested method summary: Sauté the chopped onion in oil until soft, then add minced garlic and grated ginger and cook briefly. Toast the cumin seeds and add ground spices to bloom their flavors in the pan. Stir in coconut milk and simmer, then add the chickpeas and allow the curry to thicken and meld. Finish with a squeeze of lemon, adjust seasoning, and serve hot with rice or bread. For a spicier version, add chili flakes, fresh chilies, or cayenne to taste.
This curry keeps well in the refrigerator for several days and freezes nicely in portions for quick future meals. Consider adding quick-roasted vegetables, spinach, or a handful of fresh herbs at the end to vary texture and freshness.
If you enjoy the recipe and want to follow Deirdre, you can connect with her on Facebook or Instagram.